Fancy Filet Mignon Recipe (2024)

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Sauce Cook Time 15 minutes mins

Total Time 37 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 2

• ▢ 2 cuts filet mignon 1″ to 1 1/2″ thick
• ▢ salt and pepper
• ▢ 3 Tablespoons avocado oil
• ▢ 3 Tablespoons butter
• ▢ 2 cloves garlic
• ▢ rosemary sprigs
• ▢ 1 cup balsamic vinegar
• ▢ 1/4 cup brown sugar
• ▢ 1 cup sliced mushrooms
• ▢ 1 cup sliced onions
• ▢ 3 Tablespoons butter
• ▢ chives for garnish
• ▢ 2 cups prepared mashed potatoes follow link for recipe
• ▢ 2/3 cups warm blue cheese sauce follow link for recipe
• ▢ sweet sauteed asparagus follow link for recipe

• Place filets on a plate and let sit at room temperature for 30 minutes. Then, pat dry with a paper towel and generously sprinkle each side of the filets with salt and pepper. Preheat oven to 450.

  

• Once the oven is preheated, add avocado oil to the skillet and heat over medium-high heat. When the oil is hot and starts to smoke, add each filet presentation side down to the skillet. Let cook for 3 minutes. DO NOT move them around in the pan. Leave them untouched.

  

• After 3 minutes, flip the steaks and add butter, garlic cloves, and rosemary. Stir them around in the pan and spoon some of the butter over the steaks.

  

• Place the pan directly into the oven and cook for 6-7 minutes for a medium cooked steak. Check for doneness with a meat thermometer – it should read between 130 and 135 degrees. See notes for more information on cooking times and temperatures. Pull the skillet out of the oven and spoon more of the melted butter over the steaks. Remove from skillet and place on a plate. Cover with aluminum foil and let rest for 10 minutes.

  

• Mix together balsamic vinegar and brown sugar. Bring to a slight boil over medium heat, stirring constantly until sugar is dissolved, reduce heat to LOW and simmer for about 15-20 minutes until it has reduced to a syrupy consistency and half of the original volume.

  

• While the glaze is simmering, saute mushrooms and onions in butter until onions become soft and transparent. Remove from heat.

  

• Start each plate with a layer of asparagus. Place a large spoonful of mashed potatoes over the asparagus. Layer sautéed onions/mushrooms over filet and drizzle with balsamic reduction and top with green onion.

  

• Place the filet on the bed of mashed potatoes. Drizzle the balsamic glaze over the filet. Top with blue cheese sauce and the onion and mushroom mix. Garnish with chives.

  

• Nutrition does not include mashed potatoes, asparagus, or blue cheese sauce.
• Because of variations in oven temperatures, it is always best to check if your meat is done with an instant-read thermometer.
• The steak will continue to cook during the resting time so it is best to remove the steak from the oven when it is about 5 degrees below the desired final temperature.
  • For rare steak: 120-125 degrees (remove from oven at 115 degrees)
  • For medium rare: 125-130 degrees (remove from oven at 120 degrees)
  • For medium: 135-140 degrees (remove from oven at 130 degrees)
  • For medium well: 145-150 degrees (remove from oven at 140 degrees)
  • For well done (not recommended): 160 degrees and above (remove from oven at 155 degrees)
• Remember to never use dish soap on your cast iron pan! Wipe clean with a sponge and dry completely right away. Add a little oil to a paper towel and coat the inside of the pan with it.